RUTH HANSCHKA wrote to MICHAEL LOO <=-
Ick. I met a Hawks fan once.
I've never had the pleasure(?) We do have some Green Bay and
Pittsburgh fans around however, and one old friend follows the
Browns. Poor thing.
Cleveland Browns? Or St. Louis Browns?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Brown Stock
Categories: Beef, Vegetables, Sauces, Soups
Yield: 8 Cups
3 lb Veal or beef bones; in 2"
- pieces
2 lb Stew beef; in 1 1/2" cubes
2 lg Unpeeled onions; quartered
2 Carrots; halved
2 Ribs celery; halved
4 cl Unpeeled garlic
6 Long parsley sprigs
1 ts Salt
1/2 ts Dried thyme; crumbled
1 Bay leaf
Spread the bones and the beef in a flameproof roasting
pan and roast them in a 400°F/205°C for 25 minutes. Add
the onions and the carrots, roast the mixture, stirring
once or twice, for 30 minutes more, or until it is
browned well.
Transfer contents with a slotted spoon to a stockpot or
kettle. Pour off any fat from the pan, add 2 cups water,
and deglaze the pan over high heat, scraping up the
brown bits. Add the liquid to the pot with 14 cups of
cold water and bring the liquid to a boil, skimming the
froth.
Add 1/2 cup cold water and bring the mixture to a
simmer, skimming the froth. Add the celery, garlic,
parsley, salt, thyme, and bay leaf and simmer the mix
for 4 hours.
If a more concentrated flavor is desired, boil the
stock until it is reduced to the desired concentration.
Strain the stock through a fine sieve into a bowl and
let it cool to warm.
Chill the stock and remove the fat.
Makes about 8 cups.
Recipe By: Gourmet | Oct 1989
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... People my age are so much older than me.
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